PANCETTA-WRAPPED CHICKEN WITH CABBAGE
Provided by Roberto Donna Il Radicchio
Categories Chicken Bake Marinate Sauté Bacon Cabbage Bon Appétit Washington, D.C.
Yield Serves 4
Number Of Ingredients 12
Steps:
- Mix first 4 ingredients in small bowl. Pour 5 tablespoons oil into glass baking dish. Stir in half of herbs. Add chicken. Turn to coat. Cover and chill at least 6 hours or overnight, turning occasionally.
- Sauté chopped pancetta in heavy large Dutch oven over medium heat until crisp, about 8 minutes. Add cabbage and sauté until tender, about 6 minutes. Season with salt and pepper. Set aside.
- Preheat oven to 400°F. Slightly overlap 2 slices of pancetta on work surface. Set 1 chicken breast half atop pancetta. Sprinkle chicken with salt and pepper. Top chicken with 1/4 of remaining herb mixture. Place 2 more slices pancetta atop chicken, tucking edges around chicken to enclose. Repeat with remaining pancetta, chicken and herbs.
- Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add rosemary sprigs and garlic and sauté until rosemary is fragrant and garlic begins to brown, about 5 minutes. Using slotted spoon, remove rosemary and garlic and discard. Add chicken to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to heavy baking sheet, being careful to leave pancetta wrapped around chicken. Bake chicken until cooked through, about 12 minutes.
- Meanwhile, drain drippings from skillet. Add wine to same skillet and boil until reduced to 1/4 cup, about 8 minutes. Season with salt and pepper.
- Rewarm cabbage over medium heat, stirring often. Divide cabbage among 4 plates. Top each with chicken breast. Drizzle 1 tablespoon sauce over.
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